Lemon Fennel Chicken Recipes

CHICKEN FENNEL BAKE

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with foil.
• Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.
• Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
• Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.

CHICKEN BREASTS WITH FENNEL AND LEMON

Steps:

• Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve.
• Lightly sprinkle chicken with salt. Put deep frying pan over medium-high heat, pour in oil and gently sauté chicken breasts, about two minutes per side, until they are about half-cooked. Remove from pan.
• Pour off oil and discard, then add fennel, wine and lemon zest to pan. Bring to boil over high heat and cook until wine is reduced by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce sauce a bit.
• Add chicken with its juices and cook for 2 or 3 minutes.
• Meanwhile, in a small bowl, beat egg yolks with half the lemon juice (about 1 tablespoon), then ladle in about 1/4 cup of sauce. Mix well, then add to pan, mixing well. Cook over medium heat, stirring a bit, until sauce appears creamy. Taste and add more lemon juice, if you like.

ROAST CHICKEN WITH LEMONS AND FENNEL

Steps:

• Preheat oven to 400 degrees. Place chicken on a large rimmed baking sheet; season with salt and pepper. Place a lemon half in cavity. Using kitchen twine, tie legs together. Add fennel and remaining lemons to sheet and toss with oil.
• Roast until juices run clear when chicken is pierced between breast and leg, or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, 60 to 70 minutes, basting chicken with pan juices and tossing fennel halfway through.
• Transfer chicken to a platter and cover loosely with foil; let rest 10 minutes. Carve chicken. Serve with fennel and lemons.

AROMATIC FENNEL CHICKEN

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Sprinkle chicken with salt and pepper. Brown chicken on all sides in reserved drippings; remove and keep warm. Add fennel and onions to the pan; cook and stir for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Stir in the wine, lemon juice and zest, bay leaves, thyme and cayenne. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. , Cook the fennel mixture, uncovered, until slightly thickened, stirring occasionally, 8-10 minutes. Stir in capers and reserved bacon. Discard bay leaves. Serve with chicken.

CHICKEN BREASTS WITH FENNEL AND LEMON

Steps:

• Zest lemon and slice zest into matchstick. Juice lemon, strain and set aside.
• Lightly salt chicken breasts. Put a deep frying pan over medium high heat, pour in oil and saute chicken, about 3 minutes on each side until they are half ay done. Cooking time really depends on the thickness of the pieces you use.
• Discard oil, then add lemon zest, fennel, and wine to pan. Bring to boil over high heat and let cook until the wine reduces by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce the sauce a little bit.
• Add chicken and let simmer for about 2 to 3 minutes.
• In the mean time, in a small bowl, beat egg yolks with half of the lemon juice, then ladle in about 1/4 cup of the sauce and mix well. Add the mixture to pan. Cook over medium heat, stirring a little bit until sauce is creamy. Taste for seasoning, and add more lemon juice if you like.
• You can serve this dish stand alone. I served it with spagetti drizzle with a bit of olive oil.

LEMON, BEET AND FENNEL ROAST CHICKEN

Steps:

• Wash and thoroughly dry chicken, especially the skin.
• Separate skin of chicken from breast and leg meat as best you can without breaking the skin.
• Rub butter and herbs de provence under the skin and into the meat of the bird.
• Squeeze lemon into the cavity of the chicken and sprinkle with some of the salt and pepper.
• Stuff chicken with the onion, fennel tops (reserve the green leafy bits for a garnish) and the lemon halves.
• Sprinkle remaining salt, pepper and lemon powder or sumac if using on the outside of the bird.
• If desired let bird marinate in fridge for a few hours to overnight. I usually let it sit while slicking beets and fennel, and preheating oven to 350.
• Arrange the sliced beets and slices of fennel in the bottom of a 8" x 11" baking dish.
• Place bird in oven and cook for 1-1.5 hours.
• Check for crisp golden skin and the meat to be cooked through before serving.
• You may want to baste while cooking, though this will keep the skin from crisping. I find the juices from the lemon and veggies keep the bird moist during cooking though as long as it's not over done.